Spiced Carrot Cake Cookies with Creamy Pineapple Filling

Instructions

1. 1

   Preheat oven to 350°F. In a large bowl, cream the softened butter and sugars until light and fluffy, about 5-7 minutes. Beat in the eggs and extracts.

2. 2

   In a separate bowl, combine the flour, oats, cinnamon, salt, baking soda, ginger, and nutmeg. Gradually add the dry ingredients to the creamed mixture and mix well. Fold in the toasted walnuts, shredded carrots, and raisins.

3. 3

   Drop the dough by rounded teaspoonfuls, about 2 inches apart, onto greased baking sheets. Flatten each cookie slightly with a glass dipped in sugar. Bake for 9-11 minutes, until lightly browned. Transfer the cookies to wire racks to cool completely.

4. 4

   In a small bowl, beat the cream cheese, softened butter, confectioners' sugar, and vanilla until light and fluffy. Stir in the toasted walnuts and crushed pineapple. Spread the filling over the bottoms of half the cookies, then top with the remaining cookies. Sprinkle both sides with additional confectioners' sugar. Store the filled cookies in the refrigerator.